CSA International Issues Tips for using Gas-Fired Turkey Fryers and Seasonal
Outdoor Cooking Devices

TORONTO, Oct. 7 /CNW/ - As the leaves begin to change and the first hockey pucks of the season are dropped, many Canadians welcome autumn with traditional turkey meals. According to the Turkey Farmers of Canada, during Thanksgiving alone, nearly three million whole turkeys are served in Canada. Increasingly, many of these turkeys are being cooked by deep frying in an outdoor cooker or turkey fryer. Before attempting to master this culinary cooking method, users should be aware that use of outdoor gas appliances to prepare these crispy birds may also pose a risk of fire or injury if not carefully used in accordance with the manufacturer's instructions.

CSA International, a leading certification and testing provider for gas-fired products, offers users of turkey fryers the following tips to help ensure their fall season and Thanksgiving is a happy, hearty and healthy one:

    Setting Up

    -   Read and follow carefully the manufacturer's instructions and be
        aware of all warnings.
    -   When purchasing a turkey fryer, always ensure it has been certified
        by an accredited certification organization by looking for a
        certification mark such as the CSA International certification flame.
    -   To avoid overheating of the liquid propane cylinder, ensure it is
        located as far away as practical (depending on the length of hose
        provided) from the fryer burner. Situate the fuel tank and fryer so
        that any wind will blow the heat from the fryer away from the tank.
    -   Turkey fryers should only be used outdoors and at least three metres
        (10 feet) from structures - including garages, carports and overhangs
        - vehicles, and combustible materials.
    -   Always use a turkey fryer on a level, stable, non-combustible
        surface, and never on a wooden deck or any structure that can catch
        fire. Be sure to use only the pot that came with the outdoor cooker
        and that it is centered directly over the burner.

    Cooking the Turkey

    -   Never cook a partially or fully frozen turkey! A frozen turkey can
        cause the oil to splatter and boil over, posing a potential risk of
        fire and burn injuries. Prior to cooking, turkeys should be thawed in
        a refrigerator at least 24 hours for every 2.5 kg (five pounds) of
    -   Dry the turkey before putting it in the oil. Pay special attention to
        drying the cavity of the bird as it has the greatest potential for
        water or ice to accumulate.
    -   When filling the pot with oil, be sure to follow the manufacturer's
        instructions and never over-fill the turkey fryer. This can cause the
        oil to overflow posing a potential risk of ignition from the burner
    -   Never heat the oil above 200degreesC (400degreesF) and always use the
        thermometer supplied with the turkey fryer to measure the oil
        temperature. Check oil temperature frequently. If the oil begins to
        smoke, turn gas to 'off'.
    -   Use well-insulated oven mitts when touching a pot lid, handles or
        when adding or removing food to prevent the risk of burn injuries.
    -   Slowly lower the turkey into hot oil with caution, being careful to
        avoid any overflow.
    -   Never leave a turkey fryer unattended.
    -   Young children and pets should be kept away from the area where
        turkey fryers are being used, even after use.

    In Case of Fire

    -   If any portion of the turkey fryer catches fire, do not attempt to
        extinguish or fight the fire. Immediately remove all people from the
        vicinity of the turkey fryer, and contact the fire department or
        9-1-1. Do not attempt to extinguish fire with water!

    Packing Up

    -   Never move the pot or drain the oil from the pot until the oil has
        cooled to a temperature of 45 C degrees (115 F degrees) or less.

    About CSA International

CSA International is a provider of product testing and certification services for electrical, mechanical, plumbing, gas and a variety of other products. Recognized in the U.S., Canada and around the world, CSA International certification marks appear on billions of products worldwide. CSA International is a division of CSA Group, which also includes CSA Standards, a leading solutions based standards organization, providing standards development, application products, training and advisory services; and OnSpeX, a provider of consumer product evaluation, inspection and advisory services for retailers and manufacturers. For more information, visit www.csa-international.org

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For further information: For further information: Marco Ouji, Media Relations Officer, CSA Group, T: (416) 747-2615, E: marco.ouji@csagroup.org

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